Asparagus and Acorn Squash Rings

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings.
  • In large pan on top of stove, carefully cook squash rings, then asparagus in boiling, salted water until tender, but not overcooked. Drain each vegetable as soon as it's tender.
  • Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown.
  • Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half.
  • To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over.
  • NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil (clarified butter) from top and discard solids.
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